Chili!! – Vegan Chili con Carne (Field Roast)

I suppose I’m feeling generous because there are some recipes “my coveted” recipes, as I call them, that I just would’ve never considered parting with before…but I think it’s about time. 🙂 The other day I shared my recipe for Corn Fritters and one of my fellow bloggers mentioned corn fritters with chili! Then I said…well I have a great chili recipe – so here you go!
Some quick notes about this recipe – Notes meaning variations… I‘ve made this recipe also using Boca Crumbles and/or Gardein Beefless Grounds. My original version was actually made without the corn even. For a Gluten Free version– omit Veggie Meat substitute and add Chickpeas (Garbanzo beans) for a 5-Bean Chili! Also, this recipe [pictured above] was made with Field Roast burgers…I’m pretty obsessed with these burgers A-mazing! If you haven’t yet tried their burgers…do it fast. They grill well indoor/outdoor and are great even fried up in a pan. Hope you Enjoy this Chili!

-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes.
(I crush the burgers down with a wooden spatula until crumbled/broken down).

Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving. Enjoy!

Directions: -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes. (I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving.

About Me

Welcome to Vegan Rescue! I appreciate you stopping by, my name is Jessica Williams, I currently hail from Pennsylvania outside of Philadelphia. I hope to inspire you through my vegan recipes. I’m an avid home chef and enjoy photography also. Vegan since 2011, I take much pleasure in creating, reinventing (veganizing) and indulging in vegan deliciousness with my husband and children.